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Day before serving, over low heat, heat heavy cream in a heavy, 2 1/2 quart saucepan just until bubbles form around the edge of the pan.
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Remove from heat.
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In double boiler top, with electric mixer at medium speed, beat yolks until very thick and light.
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Gradually beat in 1/3 cup granulated sugar, a tablespoon at a time, beating until very thickabout 4 minutes.
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Gradually stir in cream, using wooden spoon.
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Cook, over hot, not boiling, water, stirring constantly, until thickenedabout 15 minutes.
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Mixture should be thick enough to form a coating on a metal spoon.
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Add vanilla.
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Strain custard into attractive 9-inch shallow baking dish, 1 inch deep, or 9-inch pie plate.
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Or turn into 6 (1/2 cup) individual souffle dishes.
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Refrigerate 8 hours or overnight.
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An hour or two before serving, set in large baking pan; surround completely with ice.
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Sift brown sugar through strainer evenly over surface.
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Run under broiler, 4 inches from heat, just until sugar melts slightly and caramelizesit forms a hard crust.
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Refrigerate until serving.
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Meanwhile, prepare frosted grapes: Wash and dry bunches of grapes on paper towels.
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With soft brush, coat grapes with slightly beaten egg white.
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Quickly roll in granulated sugar to coat well.
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Place on rack on tray to dry.
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If necessary, roll grapes in sugar to coat once again.
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Place in freezer a few minutes.
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To serve: Place creme brulee on silver platter; surround with small bunches of frosted grapes, alternating with large strawberries.
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McCalls Cooking School
